Prepping time: 25 minutes
Cooking time: 1 hour
Serves: 8

INGREDIENTS PIE

  • 1 pre-made pie shell, unbaked ​
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs ​
  • 2 egg yolks
  • 1/3 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt ​
  • 2 cups eggnog ​
  • 3/4 cup heavy cream ​
  • 1 teaspoon vanilla extract ​

WHIPPED CREAM

  • 1 cup heavy cream ​
  • 3 tablespoons powdered sugar ​
  • 1 tablespoon bourbon ​
  • 1 teaspoon vanilla extract ​
  • Pinch kosher salt ​

DIRECTIONS

  1. Preheat the Traeger grill with the lid closed to 375°F; this will take about 15 minutes. ​
  2. Line the premade pie shell with parchment paper and fill with pie weights or dried beans; make sure to spread the weights to the edges. ​ Place on the grill and bake for 10 minutes.
  3. Remove the pie weights and parchment paper and continue to cook until very light golden, about 5 minutes. ​ Allow to cool slightly.
  4. Make the filling: Using an electric mixer, beat the eggs, egg yolks, sugar, cinnamon, nutmeg, and salt until combined. ​ Add the eggnog, heavy cream, and vanilla and mix well. ​ Set a fine sieve over the pie crust and pour the eggnog mixture through it into cooled crust. ​
  5. Preheat the Traeger with the lid closed to 350°F; lower it to 350°F if already going. ​ Transfer the pie to the grill grate and bake until the pie is puffed and the outer 2 inches are set but the center is still a bit jiggly, 45 to 50 minutes. ​ If the pie begins to brown too fast, cover it loosely with foil. ​
  6. Make the whipped cream: Using an electric mixer, whisk the cream for 2 minutes. ​ Add the powdered sugar (sifted if lumpy), vanilla, bourbon, and salt. ​ Whisk until soft peaks form. ​ Keep refrigerated until ready to serve. ​
  7. Either top the pie with the whipped cream and then slice or slice and serve with a dollop of cream on each slice. ​ Enjoy!